With the colors and flavors of Italy, my chicken is so easy and impressive!
—MARGARET WILSON SAN BERNARDINO, CA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 tablespoons salt-free garlic herb seasoning blend
1/2 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 can (14 1/2 ounces) fire-roasted diced tomatoes, undrained
3/4 pound fresh green beans, trimmed
2 tablespoons water
1 tablespoon butter
Hot cooked pasta, optional
1. Mix the first five ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown the chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°.
2. Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain.
3. Remove chicken from skillet; keep warm. Stir the butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.
Per 1 chicken breast half with 1 cup bean mixture: 294 cal., 10g fat (3g sat. fat), 102mg chol., 681mg sod., 12g carb. (5g sugars, 4g fiber), 37g pro.
Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.